CHIFFON PUMPKIN PIE
Make and share this Chiffon Pumpkin Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
- Add milk and egg yolks. Mix well.
- In another bowl, beat egg whites until firm.
- Fold into pumpkin mix and pour into pie shell.
- Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
- I use the blender for all mixing.
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#course #cuisine #occasion #north-american #pies-and-tarts #desserts #holiday-event
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Ruth Sakala
[email protected]This pie is gross.
Management Share
[email protected]This pie was a total disaster! The chiffon filling didn't set properly, and the gingersnap crust was burnt. I had to throw the whole thing away.
Fun family'S game
[email protected]This pie was a disappointment. The chiffon filling was too dense, and the gingersnap crust was too hard. I won't be making this pie again.
patricia geel
[email protected]The pie was good, but I thought the chiffon filling was a bit too firm. I would try using less gelatin next time.
Lekhnath Bhusal
[email protected]This pie was a bit too sweet for my taste, but it was still good. The chiffon filling was light and fluffy, and the gingersnap crust was delicious. I would make this pie again, but I would use less sugar next time.
Md Habibullah
[email protected]I followed the recipe exactly and the pie turned out perfect! The chiffon filling was so light and airy, and the gingersnap crust was a great addition. I will definitely be making this pie again.
Fatt Fatt
[email protected]This was a great recipe! The chiffon filling was light and fluffy, and the gingersnap crust was delicious. I would definitely make this pie again.
Ocha Tochukwu
[email protected]I made this pie for my family and they loved it! The chiffon filling was so light and fluffy, and the gingersnap crust was the perfect complement. I will definitely be making this pie again.
Isaias Carrillo
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved it, and I even got requests for the recipe. The chiffon filling was a nice change from the traditional pumpkin pie filling, and the gingersnap crust was a great addition.
Sena Tolera
[email protected]I've never been a big fan of pumpkin pie, but this recipe changed my mind. The chiffon filling was so light and airy, and the gingersnap crust was delicious. I'll definitely be making this again.
Kamran Janii220
[email protected]This was the most beautiful pumpkin pie I've ever made! The chiffon filling was light and fluffy, and the gingersnap crust was the perfect complement. I will definitely be making this pie again and again.